I have an American Amber Ale that has been in cold storage for about 6 months. I need to bottle but I want to add some extra yeast to make sure it carbonates properly. What is the best way of going about doing this. Should I just make a small starter and put some of the starter in each bottle with a pipette.
Thankx Drew…
You risk contamination with this method unless you went through a tedious process of sanitizing or flaming the flask and pipette in between pipette draws. You would be best off to quickly add the starter slurry or a sachet of dry yeast along with the sugar solution to the batch as a whole mix well as usual and bottle.
I would make a starter and add it your bottling bucket with the priming sugar at bottling.
You don’t need much yeast to prime in the bottles, 3 grams of rehydrated dry yeast will work.
A couple of grams is all you need. Just add it to your bottling bucket with your priming sugar.
